A Potluck Weekend

 

We attended two fantastic fall potluck dinner parties this weekend: a Bilbo Baggins Birthday Party & a Stone Soup Supper.  The weather could not have been better, the food was fabulous, and it was so good to catch up with old friends again, as well as make new acquaintances.  Both parties were in wooded settings with lots of room for all the children to run and play and make noise, and each one was so unique.  I'm including the recipes of the foods we prepared and took along, but what I really wish I had was a cookbook filled with the numerous recipes used and shared this weekend.  Despite what many people believe, potluck dinners are still alive and thriving here in rural America.

 Vegetable Bars

Cover a cookie sheet with 2 packages Pillsbury crescent rolls.  (Press seams together to form one large crust.)  Bake 7-8 minutes @ 350.

Mix 3/4 cup Miracle Whip with 2 (8oz.) packages cream cheese and 1 envelope Hidden Valley Ranch Dry dressing mix.  Spread the mixture on cooled crust.

Top with finely chopped veggies and shredded cheese.  I used broccoli, cherry tomatoes from our garden, black olives, mushrooms, and cheddar cheese. 

 

Pumpkin Dip

Beat 2 cups powdered sugar with 1 (8oz.) package softened cream cheese with mixer till blended.  Add 1 can pumpkin (15 oz.), 1 teaspoon cinnamon, and 1/2 teaspoon ginger.  Blend well.  Serve with ginger snaps, graham crackers, or sliced apples.

 

Peanut Butter Pie

Prepare 1 box vanilla pudding (cook kind) according to directions.  Add 1 cup peanut butter to it while it's hot.  Pour into prepared chocolate graham cracker pie crust.  Cool.  You can top with whipped cream or cool whip.  I just added 2 crushed Halloween Oreo cookies to the top without the whipped cream.

 

Shells & Vegetables Italiano

Prepare 1 box Velveeta shells and cheese as directed.  Toss shells and cheese with 3 cups of blanched broccoli florets, 1 pint halved cherry tomatoes, 1 (3 oz.) can halved, pitted ripe black olives, 1/2 cup Italian salad dressing, and 1/2 cup sour cream.  I chill it, but it can be served warm immediately after making.

 

Honey Balls

Visit my post from June 9, 2015 for the recipe found here.

***All of these dishes were simple enough to put together in one morning.  It only took me about three hours to prepare everything, wash the dishes, and do a quick photo shoot.

Scenes from the Bilbo Baggins Birthday Party:

 

The children had to treck through the massive spider webs to kill all the enormous "spiders" popping up all over the place (made from black water balloons.)

 

Our 11 year old looked like Bilbo after the spiders were finished with him; although, to hear him tell  it, HE finished off the spiders.

Entertainment at the Stone Soup Supper:

 

The hosts' alpacas finally had babies this year (crias).  And there were also goats, chickens, rabbits, ducks, an enormous wrestling mat that the younger children covered, buzzing beehives, a guesthouse/treehouse, and more to see. 

What a terrific way to spend an autumn weekend.  What fun things did you do?

 

Oh for the Love of Pumpkin!

I can never get enough of pumpkin this time of year.  I'll be cooking and baking with it from now until Christmas.  I shared with you the recipe for Pumpkin Chocolate Chip Muffins in a prior post, and it can be found HERE.  Below are a few of our other favorite pumpkin dishes.  Now I just need to get my broken oven repaired or replaced.  That is definitely messing up my autumn "To Do" list.

Pumpkin Pancakes

In a large bowl mix all of the following ingredients: 2 eggs, 1 cup milk, 1/2 cup mashed pumpkin, 

1 3/4 cups of baking/biscuit mix, 2 Tablespoons sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 cup vegetable oil.  Drop by spoonfuls onto a hot greased griddle or cast iron skillet.  When bubbles appear on top, flip pancakes over.  Serve with maple syrup and butter.

Pumpkin Cobbler

Mix all of the following ingredients together: (1) 28 ounce can pumpkin, 1 large can evaporated milk, 1 cup sugar, 3 eggs, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon ground cloves, 1/2 teaspoon salt.  Pour this into a 9x13 cake pan.  Spread 1 box of a yellow cake mix on top of all the ingredients.  Slice 2 cubes of butter on top of cake mix.  Bake at 350 degrees for 55 minutes.  Serve with a dollop of whipped cream.  This is really a hit around the holidays.  It's a nice break from the traditional pumpkin pies, but you still get the festive pumpkin.

Pumpkin Cake Roll

For the filling, combine 1 cup powdered sugar, 6 ounces of softened cream cheese, and 1/4 cup softened butter.  Beat smooth and set aside.  Then for the cake, beat 3 eggs on high for at least 5 minutes.  Gradually beat in 1 cup sugar.  Stir in 2/3 can pumpkin and 1 teaspoon lemon juice.  In a separate bowl, sift together 3/4 cups flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.  Fold the dry ingredients into the pumpkin mixture.  Generously grease a jelly roll pan or cookie sheet with a rim.  Sprinkle well with flour.  Spread batter in pan; then sprinkle nuts evenly over top.  Bake for 15 minutes at 350 degrees.  Turn the cake onto a terry dish towel that's been sprinkled with powdered sugar.  Starting at narrow end, roll towel and cake up together.  Cool.  Unroll and spread with filling.  Roll up cake without towel.  Wrap in plastic wrap; chill.  Slice and serve.  *I know this sounds a bit time-consuming and complicated, but after making it once, you'll find it's not that bad.  Just wait till you and your family taste it.  This is probably our absolute favorite pumpkin dessert.